Place the digestive cookies in a food processor and blend until finely ground. Add melted butter and process until moist crumbs form.
Press crumb mixture onto bottom of an 18cm springform pan or. Chill in the freezer for 10 minutes to set.
Put gelatin sheets in cold water for about 5 minutes.
Mix cream cheese with sweetener and then add whipped cream and whisk until smooth. Add raspberry powder and vanilla extract.
Squeeze out water from gelatin sheets, pour away water, and then cover sheets with hot water and mix. Add a little bit of raspberry cream mix to temper and then pour in the raspberry cream cheese mixture. Whisk until well combined, creamy, and smooth in texture.
Pour the raspberry cheesecake into the prepared cake pan and smooth the top. (I recommend using a mousse plastic ring)
Chill in the freezer for 2 hours to set.
Release the cake from the pan.
Garnish with raspberry powder.
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Organic raspberry powder is a nutrient-rich option, featuring high levels of antioxidants, essential vitamins such as vitamin C, and beneficial minerals. With no added sugars or preservatives, this product retains the natural goodness of raspberries, providing a convenient and versatile source of flavor and nutrition for smoothies, desserts, and more.